Speaking of herbs, and the color green, I consider it one of the greatest oversights in the world of cooking that so many of us cherish Italian salsa verde, Argentinian chimicurri and French sauce verte, and yet so few know of the German green sauce (Grüne Soße), one of greatest green sauces ever. This oversight can be partially attributed to the fact that some of the herbs required (borage, sorrel, chervil, salad burnet, lovage, lemon balm, to name the few) are not easy to source, even in Germany. A devotee of the German green sauce, I occasionally grow the herbs on my windowsill. However, far more often I turn to what’s available at the market, and make this equally yummy green cousin. I serve it with steamed fish, boiled baby potatoes, grilled lamb chops, and hard boiled eggs.

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